TurtleTree’s Post

Fengru L. didn’t set out to disrupt the global dairy industry—she just wanted to make cheese. But when her search for quality milk in Asia came up empty, she decided to take an entirely different approach: create it herself. This simple challenge sparked an idea, leading to the founding of TurtleTree, an Unreasonable Company harnessing the power of precision fermentation to produce sustainable, high-value dairy ingredients without the need for animals. Under Fengru’s leadership, TurtleTree has reimagined what’s possible in nutrition science. The company’s flagship product, LF+, is the world’s first lactoferrin produced at scale via microbial fermentation—a protein renowned for its immune-boosting, gut health, and iron-regulation benefits. Now, TurtleTree is taking bold steps forward with its most recent announcement: a formal partnership with MAD Foods to launch a functional coffee line infused with LF+ by mid-2025. This collaboration signals a new era in ready-to-drink beverages, offering consumers daily coffee with health benefits baked right in. You can learn more about TurtleTree here — https://lnkd.in/eTmGtwjF And you can read more about Fengru’s bio here — https://lnkd.in/eaaaB7ZW

Sustainable Innovation: Pea Protein as a Hybrid Solution in the Meat Industry 🌿 Next week, we’ll be presenting our innovations at Food ingredients Europe (FIE) in Frankfurt, at stand 4.2L21. Visit us to explore how hybrid solutions can enhance your products! 📈 As consumer preferences evolve, hybrid meat products are gaining popularity. By blending plant-based and animal ingredients, these products offer a nutritious and sustainable solution. With 60% of consumers interested in trying hybrid meat products, this approach meets the growing demand for healthier and more environmentally friendly food options.   Pea protein is at the core of this innovation, delivering plant-based nutrition and a meat-like texture that makes hybrid products so appealing. 🎥 If you want to see more applications, visit our YouTube channel: https://lnkd.in/dg4Xrrd6 #HybridMeat #PlantProtein #PlantBasedProduct #Innovation #Sustainability #FoodInnovation #FIEFrankfurt

💡 With the power to accelerate the shift to sustainable living through innovation, biotechnology is already proving a transformative force for food and nutrition. 🚀At the forefront of such advancements is industrial biotech firm Bota Biosciences, whose ranking amongst the world’s trailblazers speaks for itself: ⭐ In 2020, the company was recognised as one of the ‘50 Smartest Companies’ by MIT Technology Review. ⭐ In 2021, Bota made it onto Chemical and Engineering News’ coveted list of ‘10 Start-Ups to Watch’. ⭐Last year, the company received the esteemed recognition from the World Economic Forum to join its unicorn technology pioneer community. From bio-computation aided design to high-throughput screening and process optimisation, Bota has developed pioneering, end-to-end infrastructure capabilities. 💚 And such advancements have allowed this innovator to achieve sustainable, industrial-scale production of natural, fermentation-enabled products that could truly change the game when it comes to food preservation (and thus drive down food waste). We spoke with Bota’s CEO Cheryl Cui to learn more on biomanufacturing's power to elevate "function, nutrition, texture, and flavour" alike for the food and nutrition sector. Check it out below 👇 🎤 Going to Food ingredients Europe in Frankfurt this year? Cheryl’s session – ‘Biomanufacturing empowering food and nutrition’ – at the Fi Conference Theatre (Wednesday 20th November, 12:00 noon) is not to be missed. See you there!🤘 #FiEurope #FiEurope2024 #innovation #food #nutrition #ingredients #biotechnology Massachusetts Institute of Technology #NPD #natural #fermentation #foodpreservation #foodwaste #sustainability

Quorn Foods, a trailblazer in alternative meats, is backed by Marlow Foods Limited, a UK company founded in the 1960s to address food scarcity. Today, Marlow Ingredients led by Managing Director Stephanie Jochems, focuses on accelerating the protein transition through partnerships. Launched in 2023, Marlow Ingredients supplies mycoprotein, a sustainable protein derived from fungi, to food companies like Denmark’s Tempty Foods. In the massive 150-page Q4 2024 edition of Protein Production Technology International, Jochems highlights four consumer priorities for success: taste, texture, price, and nutrition, with sustainability as a key driver. Mycoprotein is nutritionally impressive, offering high-quality protein, fiber, and essential nutrients while being environmentally friendly. Mycoprotein produces 50 times fewer carbon emissions than beef and requires significantly less land and water. Marlow’s commitment to research, including partnerships with the University of Exeter, underscores mycoprotein's health benefits, while a focus on renewable energy and circularity drives future sustainability goals. Jochems champions framing the protein transition as a positive, empowering consumers to embrace sustainable choices. 🤓 Read about how Marlow Ingredients is leading the way to a sustainable protein revolution in the latest issue of Protein Production Technology International: https://hubs.ly/Q02Zjr_T0 #Mycoprotein #Sustainability #Nutrition #FoodInnovation

Quorn Foods, a trailblazer in alternative meats, is backed by Marlow Foods Limited, a UK company founded in the 1960s to address food scarcity. Today, Marlow Ingredients led by Managing Director Stephanie Jochems, focuses on accelerating the protein transition through partnerships. Launched in 2023, Marlow Ingredients supplies mycoprotein, a sustainable protein derived from fungi, to food companies like Denmark’s Tempty Foods. In the massive 150-page Q4 2024 edition of Protein Production Technology International, Jochems highlights four consumer priorities for success: taste, texture, price, and nutrition, with sustainability as a key driver. Mycoprotein is nutritionally impressive, offering high-quality protein, fiber, and essential nutrients while being environmentally friendly. Mycoprotein produces 50 times fewer carbon emissions than beef and requires significantly less land and water. Marlow’s commitment to research, including partnerships with the University of Exeter, underscores mycoprotein's health benefits, while a focus on renewable energy and circularity drives future sustainability goals. Jochems champions framing the protein transition as a positive, empowering consumers to embrace sustainable choices. 🤓 Read about how Marlow Ingredients is leading the way to a sustainable protein revolution in the latest issue of Protein Production Technology International: https://hubs.ly/Q02ZjvxP0 #Mycoprotein #Sustainability #Nutrition #FoodInnovation

As the global population increases, so does the need for diverse and sustainable protein sources. Consumer demands are also changing when it comes to proteins. More and more are looking for sustainable and ethical alternatives to traditional meat and dairy products. 🥣Discover the new #yeast protein, Springer Proteissimo® 102 of @Biospringer by lesaffre. It delivers a high-quality and complete vegan protein, while addressing ethical and environmental concerns. Read our full commitment on @Food Ingredients First highlights: https://lnkd.in/gn2qHR29 #ProteinInnovation #SustainableFood #PlantBased #Yeastextract

"Honey, give the kids the nuggets again. I don't have time!" Sound familiar? With ultra-processed foods (UPFs) making up over half of our diets, shifting to healthier choices takes effort and planning and can be expensive. That's why I'm excited to bring my strategy expertise and to collaborate with Ominivorus SmartFood on the Blue Bio Value accelerator, a start-up on a mission to increase access to nutritious, functional, healthier food sources at a price that won't break the bank. At the forefront of food innovation, Ominivorus SmartFood uses progressive and sustainable technologies to develop new proteins and ingredients from marine resources and introduce vegetables to replace harmful UPF formulas. It's an incredible story, and I'm looking forward to seeing them reshaping what's possible in the food industry while bringing healthier ingredients to everyday consumers. Silvia Ruiz-Berdejo Abrisqueta #blueeconomy #Sustainability #FoodInnovation #Health #Biotechnology

𝐏𝐫𝐞𝐜𝐢𝐬𝐢𝐨𝐧 𝐅𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐌𝐚𝐫𝐤𝐞𝐭 𝐭𝐨 𝐇𝐢𝐭 $𝟑𝟖.𝟎𝟐 𝐁𝐢𝐥𝐥𝐢𝐨𝐧 𝐛𝐲 𝟐𝟎𝟑𝟏  ✅ 𝗚𝗿𝗮𝗯 𝗣𝗗𝗙 𝗙𝗼𝗿 𝗠𝗼𝗿𝗲 𝗗𝗲𝘁𝗮𝗶𝗹𝘀 >>https://lnkd.in/erBYkUds   🌱 The future of food is here with precision fermentation ingredients! 🌱  Meticulous Research® has projected the Precision Fermentation Ingredients Market to soar, reaching $38.02 billion by 2031, growing at an impressive CAGR of 43.5% from 2024 to 2031. As the demand for sustainable and ethical food options increases, precision fermentation is leading the way in providing high-quality, alternative proteins that support health, the environment, and animal welfare.    👉 𝐊𝐞𝐲 𝐌𝐚𝐫𝐤𝐞𝐭 𝐃𝐫𝐢𝐯𝐞𝐫𝐬:  🌍 Growing Population & Rising Demand for Alternative Protein.  🌿 Increased Veganism & Focus on Animal Welfare.  ♻️ Sustainability Demand for Reduced Environmental Impact.  💸 Opportunities for Stakeholders to Innovate in High-Growth Segments.    👉𝐌𝐚𝐫𝐤𝐞𝐭 𝐒𝐞𝐠𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 𝐎𝐯𝐞𝐫𝐯𝐢𝐞𝐰:  *𝐓𝐲𝐩𝐞:Whey & Casein Protein, Egg White, Collagen Protein, Heme Protein, Enzymes  *𝐌𝐢𝐜𝐫𝐨𝐛𝐞:Yeast, Algae, Filamentous Fungi, Bacteria  *𝐄𝐧𝐝 𝐔𝐬𝐞𝐫: Food & Beverages (Dairy, Meat & Seafood), Pharmaceuticals    *𝐆𝐞𝐨𝐠𝐫𝐚𝐩𝐡𝐢𝐜 𝐈𝐧𝐬𝐢𝐠𝐡𝐭𝐬  In 2024, North America is expected to lead the global market share, driven by increased veganism, health awareness, and preference for sustainable proteins. Europe and Asia-Pacific follow closely as consumers worldwide seek sustainable and ethical dietary alternatives.    The precision fermentation ingredients market is paving the way toward a future where food innovation meets sustainability and consumer health needs.    #PrecisionFermentation #AlternativeProteins #FutureofFood #SustainableFood #FoodInnovation #VeganProtein #FermentationTechnology #FoodTech    ✅𝐑𝐞𝐚𝐥𝐭𝐞𝐝 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡:  𝟏. 𝐂𝐥𝐞𝐚𝐧 𝐋𝐚𝐛𝐞𝐥 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐌𝐚𝐫𝐤𝐞𝐭:  https://lnkd.in/d27nCEuQ

Enzymes; Nature’s Biocatalysts enable Sustainable Nutrition On this sustainability journey, enzymes have become an increasing important ally due to their high efficiency, specificity and their ability to create a more efficient food system. Used in food production for centuries and produced commercially since the mid-20th century, enzymes, as nature’s biocatalysts, are a multifaceted biotechnology for the food and beverage industry, enabling operational efficiencies, improving product quality, extending shelf life, valorizing waste streams, unlocking nutrients and more. To maximise their impact, enzymes must be highly efficient & economically competitive in their industrial settings, this requires finely tuned biocatalysts that are not only robust and stable but highly selective under industrial process conditions. And here lies the exciting part, scientists have only just reached the tip of the iceberg in understanding and exploiting the potential of enzymes. Remarkably, only a tiny fraction of all potentially available enzymes from natural resources have been discovered and utilized to date. When you couple this incredible potential with increased consumer focus on health, environment, sustainability and the ongoing research and innovation focus on enzymes optimisation, it is clear that the future of enzymes is to positively disrupt our food system by building a more efficient and sustainable food chain. www.lentotech.com

Plant protein products are getting more popular than ever. They have arrived to stay and grow. How to develop winning products with them that consumers want and love? How to master challenges like taste, texture, and healthy lifestyle attributes? Last week Symrise AG joined the Food Tech Congress in Poland. Jérôme Raudin from Symrise gave a great presentation. He talked about how our inspiring protein solutions™ can support alternative protein product development, from the start. He explained how to use our extensive knowledge around applications, taste, and base, supported using ProtiScan™, our proprietary Symrise’s technology. It embodies a smart approach to analyze and characterize plant proteins. Symrise as taste, nutrition and health expert possesses the relevant key capabilities to successfully drive the market opportunity presented by the “plant-forward food revolution”: - A holistic approach to innovation - Sustainably sourced natural raw materials from trusted sources - Deep understanding of ingredients at every level - Global insights into consumer needs and expectations - Process and product development expertise Want to learn more? Visit us here for in-depth information on our inspiring protein solutions™ : https://lnkd.in/dJftGdjZ #FTC2024 #Symrise #alternativeproteins #foodtech #foodtechchallengers #proudtobesymrise #SymriseAG #TasteNutrition&Health #codeofnature #sustainability #alwaysinspiringmoreplaces #Naturals #DiverSym